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Unraveling Asian Noodles

A mainstay in Asian cooking, noodles symbolize long life. They are made from a variety of grains and come in an array of shapes, sizes and textures. Join us as we explore this rich tradition of the Asian kitchen, then try our delicious recipes.

Soba Noodles Pale brown in color, these square-cut Japanese noodles are made from buckwheat flour mixed with a smaller proportion of wheat flour. However, they can also increasingly be found made solely with buckwheat flour, which is a great option for those who avoid gluten. They are traditionally served cold with a dipping sauce or hot in broth and can also be stir-fried. Soba noodles are sold both fresh and dried.

Rice Noodles Popular in Chinese and Southeast Asian cooking, noodles made from rice range in size from thin, wiry dried rice vermicelli to fresh or dried flat noodles. You can also purchase fresh rice-noodle sheets that can be cut into noodles of any width. Rice noodles have a delicate texture and are commonly used in soups, pad Thai and spring rolls.

Cellophane Noodles Cellophane noodles are made from plant starches, most typically mung bean starch, which accounts for their other common names: bean thread noodles and mung bean noodles. They are also called glass noodles, as they are thin and brittle when dried and turn translucent when rehydrated. Because these noodles readily absorb other flavors, they are popular additions to braises and stir-fries.

Chinese Noodles Made from wheat flour and sometimes eggs, Chinese noodles are available both fresh and dried and are exceptionally versatile. They’re often added to soups and stir-fries, braised in clay pots and panfried.